My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
582 Calories
Recipe Instructions
Step 1
Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
Step 2
Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
Ingredients
2 tablespoons white sugar
1 cup chopped onion
salt and freshly ground black pepper to taste
2 bay leaves
2 teaspoons red wine vinegar
3 quarts chicken stock
2 pounds collard greens - rinsed, stemmed and thinly sliced
